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NJ Pork Roll - Page 2

post #21 of 31

Nepas this looks awesome!~ nice job!

 

Quote:
Originally Posted by Bearcarver View Post

Looking real good so far, Nepas old Buddy!!!

 

Hey----Anybody else agree that 3 thin slices (about 1/4" each) of fried Pork Roll in a sammy, is better than one slice at 3/4" thick???

 

Bear

Bear, I have to agree w/ you on this one! thin slices are the way to go with Pork Roll!!!

 

 

post #22 of 31

Oh man, Nepas....that brought back a flood of memories. I'm originally from NYC and we lived on Taylor Ham, sliced thin from the deli and loaded with Guldens mustard on sammies. After moving out West after the Army, never saw it again until running across some chubs in a Farmers Market in LA. Muslin bags, big red lettering....never forget that taste. Awesome job on the chubs...will seriously consider making this and sending some off to transplanted relatives. It's my understanding this product came into being as one answer to the meat shortage/rationing during WWII. Thanks for the trip down memory lane....

post #23 of 31

I've never had it before, but I guess this is one more for the todo list. Thanks Nepas!

post #24 of 31

 

Great work.......ever since the low carb way of thinkin.....I have been a happy man...actually...come to think.....I never did do carbs.......beercheer.gif

post #25 of 31
Thread Starter 

Thanks everyone.

 

I got the chubs cut and vac sealed.

 

Next time i don't use the synthetic casing (clear) the cotton muslin has a better smoke permeation. I did get some wrinkles with the cotton, no biggie. The Taylor folks prob load the heck out of the mix with binder to eliminated wrinkles. Hey wrinkles give character.

 

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post #26 of 31

Great Looking Pork Roll !!!

 

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Bear

post #27 of 31

OK, gonna have to try this one!!  Love me some Taylor pork roll.  For me it has to be Taylor, there are other pork rolls, but Taylor is what I compare it to.  Every once in a while I'll buy a chub of Taylor and throw it in the smoker...awesome!  Yes bear, it needs to be three thinner pieces vs on big piece.  I just recenlty started doing 4 small slits in them (12, 3, 6, & 9) vs one large slit.  I grew up on pac man looking taylor pork roll sammies!  Best place I've ever had them was Ocean City Boardwalk, order up a sammie with cheese, ketchup and relish...mmmmm.  Awesome job Nepas, I will be working this sometime this spring...but now I'm gonna have to stop at the store after work and get me a taylor chub!!

post #28 of 31
Quote:
Originally Posted by Shellbellc View Post

OK, gonna have to try this one!!  Love me some Taylor pork roll.  For me it has to be Taylor, there are other pork rolls, but Taylor is what I compare it to.  Every once in a while I'll buy a chub of Taylor and throw it in the smoker...awesome!  Yes bear, it needs to be three thinner pieces vs on big piece.  I just recenlty started doing 4 small slits in them (12, 3, 6, & 9) vs one large slit.  I grew up on pac man looking taylor pork roll sammies!  Best place I've ever had them was Ocean City Boardwalk, order up a sammie with cheese, ketchup and relish...mmmmm.  Awesome job Nepas, I will be working this sometime this spring...but now I'm gonna have to stop at the store after work and get me a taylor chub!!


You might have lost me on that slit thing---Are you talking about the slits needed to keep the slices laying flat when you fry or grill them?

 

And yes---Nepas is making ME hungry for Pork Roll too!!!

 

Bear

 

post #29 of 31
Quote:
Originally Posted by Bearcarver View Post




You might have lost me on that slit thing---Are you talking about the slits needed to keep the slices laying flat when you fry or grill them?

 

And yes---Nepas is making ME hungry for Pork Roll too!!!

 

Bear

 


Yes, the slits to keep it flat.  We used to do just one from almost the center straight out, the piece would then look like pac man.  Now I take 4 smaller notches and it does the job of keeping it flat. 

 

 

BTW, what does fermento do??
 

 

post #30 of 31
Quote:
Originally Posted by Shellbellc View Post




Yes, the slits to keep it flat.  We used to do just one from almost the center straight out, the piece would then look like pac man.  Now I take 4 smaller notches and it does the job of keeping it flat. 

 

 

BTW, what does fermento do??
 

 


I think it give it a "tangy" taste, but NEPAS could tell you much more about it, I'm sure.

 

NEPAS!!!-------->super.gif

 

 

Bear

 

post #31 of 31

Way to go Nepas, another job well done!

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